Sometimes it's ok to indulge a little. Fried food is one of my vices. And these bhajias are one of my favorite indulgences. They are spicy, they are crispy and dunked into some coriander mint chutney, they take me a little closer to heaven.
Bhajias or Pakodas are made in every Indian household. With little variations. These are not exactly how my mother used to make them when we were growing up but I've had these at this little shop in Ahmedabad and they taste absolutely delicious this way.
Try it my way and let me know how you go with it.
Ingredients:
Potato, 1 medium peeled and cubed
Onions, 1 medium peeled and sliced
Garlic, finely chopped 1 tsp
Green Chilies, 2 finely chopped
Fresh Coriander Leaves, finely chopped 2 tbsp
Chickpea Flour, 1/2 cup
Salt to taste
Turmeric Powder, 1/2 tsp
Coriander Cumin Powder, 1 tsp
Red Chili Powder, 1/2 tsp
Procedure:
1. Take the potatoes and onions in a big bowl.
2. Add the garlic and green chilies.
3. Add the coriander leaves and mix well.
4. Add the Chickpea flour, salt, coriander cumin, turmeric and red chili powder. Wet your hands or sprinkle a tablespoon of water. Mix to combine well. Note that this batter is almost dry. Unlike our usual bhajia flour this is not thick, it just coats the vegetables.
5. Simultaneously heat oil in a thick bottomed wok on medium high heat. Once the oil is heated add a teaspoon into the batter. It helps make bhajias even crispier. Using a spoon or your fingers drop in small portions of batter into the hot oil ensuring that they are not close and sticking together. You also don't want to crowd the wok and bring down the temperature of the oil. That way the bhajias will soak up more oil.
6. Once the bhajias are slightly golden turn them to cook on both sides. We will only cook the bhajias 70% in the first go.
7. Once all the bhajias are done we will re fry them. This makes the bhajias even crispier.
8. Serve them hot with some coriander mint chutney or ketchup!
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